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Oreo Ice Cream Cake makes for the perfect no-bake dessert during warm summer months. Best of all, it only takes 5 simple ingredients!

Oreo Ice Cream Cake is a go-to for summertime, especially if you love cookies and cream! For more Oreo goodness, you may also love our Dirt Cake and Oreo Pudding Cake.

Oreo Ice Cream Cake recipe cut on plate with a bite missing.
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the perfect summer treat

Born and raised in Arizona, we are used to VERY hot summers. But even though we have become accustomed to them, we still like to have plenty of cool desserts to help us survive them!

One of our favorites is cookies and cream Ice Cream Cake.

Oreo Ice Cream Cake is delicious and super easy to make. If you’ve tried our Dirt Cake and love Oreos, then I think you’ll love this one too.

This cake can be changed up with your favorite ice cream flavors. I think we will try Mint Chocolate Chip next time, or maybe Bluebell’s Cookie Two Step which is half cookies and cream and half chocolate chip cookie dough – my fave!

We hope you enjoy this easy ice cream cake!

Oreos on counter for Oreo Ice Cream Cake recipe.

How to Make Ice Cream Cake

A lot of people are hesitant to make ice cream cakes because it seems difficult, but it’s actually really simple! It does take time since you have to freeze it after you add each layer (totaling 5 hours of freezer time), but believe me, it is SO worth it because you end up with these 5 delicious layers:

COOKIE CRUST. Add the crushed cookie crumbs to a bowl, reserving about ½ cup for the topping. Add the melted butter to the crushed Oreos, mix it up, then press it into the bottom of a greased 9×13 pan.

ICE CREAM. Spread the softened Cookies and Cream ice cream over the crust and freeze for 2 hours.

FUDGE SAUCE. Take it out, drizzle Chocolate Fudge Sauce over the ice cream and freeze for another hour. Make sure the sauce is cold because hot fudge sauce can cause the ice cream to melt.

FREEZE + ENJOY! Finally, add Whipped Cream and sprinkle with the remaining Oreos, then freeze for 2 more hours. Simple!

How to make Oreo ice cream cake process pics.

Variations

Layered cake. Use 2 round cake pans lined with plastic. Complete steps 1-3 dividing the ingredients evenly in each pan. Freeze.

Once frozen, lift both rounds out of the pan and stack them. You can add Oreos and whipped cream to the bottom ice cream layer, stack the second layer, and decorate the top.

Frosting the cake. You can use whipping cream to spread on top or a more traditional frosting.

Celebrations. Decorate this cookies and cream Ice Cream Cake according to whatever party you’re having.

  • Summer birthdays – add sprinkles and candles for an ice cream birthday cake.
  • Memorial day and 4th of July parties – use red, white, and blue colored sprinkles and candy.
  • Baby and bridal showers – decorate with frosting flowers.
Cookies and Cream Ice Cream Cake Recipe in a baking dish.

Recipe Tips

Soften ice cream. When making your cake, soften the ice cream to about 15°F so that it’s easy to spread. Be sure that it doesn’t have a chance to melt.

Slicing the cake. Use a long serrated knife. Warm the knife in hot water, dry the excess water, and cut. The warm knife should slice right through the ice cream cake and create clean even slices.   

Serving tip. Prior to serving, thaw the cake for 30 minutes in the refrigerator, or 15 minutes on the counter. This will ensure the cake is at just the right temperature and consistency.

Line the pan with plastic wrap or parchment paper to make it easier to lift the cake out, cut, and serve.

Crushed Oreos. To crush the Oreos, place them in a food processor, or fill a Ziploc and use a rolling pin to break them up. Choose fine crumbs or more chunky pieces – your choice!

STORING + TRANSPORTING

STORE. As a general rule, ice cream cake can last in the freezer for 5-7 days and keep its flavor and texture. When storing, wrap in plastic wrap and store in an airtight container.

If your cake does not contain cream cheese, whipped cream, eggs, or buttercream then it can last for up to two months.

Transport an ice cream cake without melting. Use an insulated ice chest to transport your ice cream cake along with some ice to keep it cold. You have a few ice options:

  • Regular ice will work for a short travel time. Avoid opening the cooler until you’re ready to remove the cake.
  • Ice packs/blue ice last longer than regular ice and don’t leave water when they’ve melted. This is a good option for longer travel, or if your destination, such as a park, will not have a freezer to store the cake until it’s time to eat.
  • Dry ice is the third option. This will keep your cake frozen for quite some time. Be aware that you will need extra time to thaw the cake before serving or it will be too frozen/hard to cut.
Easy Oreo Ice Cream Cake Recipe cut and served on a white plate.

For more cookies and cream treats, check out:

5 from 246 votes

Oreo Ice Cream Cake Recipe

By: Lil’ Luna
Oreo Ice Cream Cake makes for the perfect no-bake dessert during warm summer months. Best of all, it only takes 5 simple ingredients!
Servings: 15
Prep: 10 minutes
Freeze Time: 5 hours
Total: 5 hours 10 minutes

Ingredients 

  • 1 pkg Oreos crushed (see notes)
  • 1/4 c butter melted
  • 1/2 Gallon cookies and cream ice cream softened
  • 16 oz jar hot fudge warmed
  • 8 oz carton whipped topping thawed

Instructions 

  • Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9×13 pan.
  • Spread softened ice cream over crust and freeze for 2 hours.
  • Drizzle warm fudge over ice cream and freeze for 1 hour.
  • Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours. Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!

Video

Notes

A regular size package of Oreo cookies is 14.3 oz which is about 36 cookies. However, if you add more or less the recipe will still work. It just depends on how thick you want your Oreo crust to be and if your pan is big enough.

Nutrition

Calories: 689kcal, Carbohydrates: 82g, Protein: 10g, Fat: 35g, Saturated Fat: 21g, Cholesterol: 119mg, Sodium: 344mg, Potassium: 603mg, Fiber: 2g, Sugar: 67g, Vitamin A: 1170IU, Vitamin C: 1.6mg, Calcium: 349mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

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5 from 246 votes (173 ratings without comment)

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Recipe Rating




183 Comments

  1. Amanda says:

    I am making this for my husband’s birthday. I am needing to make this in parts. Is it okay to be in the freezer longer than 2 hours for the crust/ice cream part? This will be my first ice cream cake but it looks super easy!

    1. Kristyn Merkley says:

      Should be just fine 😉 I hope he loves it!! Good luck!

      1. Amanda says:

        Thank you! He and everyone else loved it!!

  2. Evelyn says:

    5 stars
    Wowww! Looks easy i want to try to make this ice cream cake oreo for my mother’s birthday. But it seems to be often frozen in the freezer. I love this recipe! Thank you.

    1. Kristyn Merkley says:

      You can do it 🙂 She’ll love it!

  3. Susan says:

    Hi. Do you by any chance have a more precise measurement for the amount of Oreos used (like approximately how many cookies, or ounces)? It says one package…but it seems like the package sizes keep shrinking lately. There are definitely fewer cookies than there used to be (which is probably good because now if I eat an entire package in one sitting, I can feel slightly less guilty :)! But I’m worried that if, for example, you made it last year when a package of Oreos contained 45 cookies…and I make it today with a package that now only contains 39 cookies…that the crust won’t work out right. I could always use a Family Size package (but that may be too many cookies). Not the biggest problem to have, but just wondering if you could clarify. Thanks!

    1. Kristyn Merkley says:

      The regular size package will work just fine 🙂 Even, if you did the family size, the more oreos, the better 🙂 It won’t ruin the recipe, if there is too much or not enough.

  4. Lex says:

    I made this last year for my moms birthday and she loved it!! We’re making it again this year. Super easy super yummy super fun to make!

    1. Lil' Luna says:

      It is super easy!! Thanks so much for sharing!

  5. Penny @ Home Remedies says:

    This ice cream cake looks delicious. Thanks for sharing

    1. Lil' Luna says:

      Oh, it’s so good!! I’d love to know what you think 🙂

  6. Shawnna says:

    hey girl- this looks oh so good!

    1. Lil' Luna says:

      Thanks a bunch!!

  7. Megan says:

    This looks so good! I’d like to make it for my daughter’s birthday, but I wasn’t sure if a full gallon was exactly what you meant for the ice cream or if it was one of the quart size ones. I feel like one of those big tubs of ice cream would be too much. I just want to make sure that it’s not a typo before I go out and buy all of that ice cream for it. 🙂

    1. Maggie says:

      4 stars
      Just attempted this recipie and can definitely say that one gallon must be a typo because one carton was plenty. I am left with 2.5 cartons of ice cream that I don’t have any purpose for.

      1. Megan says:

        Yes, I realized that too when I made it. Thank you so much for the response though. ????

  8. Bridget says:

    Do you use only the cookie part of the Oreos, or the cream as well?

    I can’t wait to try this!!

    1. Lil' Luna says:

      The whole thing!! 🙂 It’s delish!! Let me know what you think!!

      1. Sarah says:

        If we’re meant to use the cream of the oreo, why bother separating them? If we crush the wafer part fo the cookie, when/how is cream part added?

  9. Sydney says:

    5 stars
    Hi, Excited to try this recipe for my boyfriend’s birthday! How far in advance can it be made? (Can I make it on Thursday if I plan to serve it on Sunday?)

    1. Lil' Luna says:

      I haven’t made it that far in advance, but since it’s in the freezer already, I’m sure it’d be ok. Cover well 🙂 Have fun and hope he likes it!

      1. Leilei says:

        5 stars
        This was an instant hit with everyone I’ve served it to. made the first one for my son’s birthday. the second one I changed up a bit and served for my daughter’s birthday. the third was one I changed up again for a customized order for a paying customer whom I was referred to by my amazing mother. I chose to make my crust thicker and add way more butter so to get a nice solid crust that allowed for easier removal from a pan or whatever container you assemble it in. I also found that if you place your fudge layer to the bottom between the cookie crust and ice cream that it is by far more visually appealing and far less messy to serve once it starts to warm and loose it’s solidity. im still pretty new to this ice cream cake making game but I don’t see myself disembarking anytime soon. thank you for the recipe!! happy exploring fellow experimenting kitchen EXTRAORDINAIREs! oh yeah and btw… ive premade one of these a full week in advance and as long as you cover with parchment paper while your fudge or ice cream (which ever is directly under the cool whip layer) is still liquidy and cover with foil, plastic wrap or containers tight fitting lid and postpone adding the final cool whip layer until a couple hours before serving it holds up quite well. however if you add the whip or don’t seal in air TIGHT container the whip turns rubbery and absorbs the flavor of whatever your freezer smells like which is unsavory in comparison to what the cake is supposed to taste like. hope that helps those who like to plan and prep way beforehand. enjoy your creations all!!

        <3 Leilei G

      2. Kristyn Merkley says:

        Thank you for sharing that! I am so happy to hear you’ve made it a few times 🙂 That’s awesome to have a paying customer!

  10. Platt College says:

    Wow, this cake looks scrumptious. To bad my birthday was last week. I guess we will have to have it for my brother’s birthday.

    1. Lil' Luna says:

      You don’t need a birthday to eat this:) It is for sure scrumptious!! Hope you give it a try and like it!!